Recipe: 1946 Dormeyer Mixer Chocolate Cake Recipes - Cocoa Divinity Cake and 2 Devil's Food Cakes

So I just checked a 1946 edition of a Dormeyer mixer pamphlet, and it did not contain any recipe titled "single bowl chocolate cake" or "one bowl chocolate cake". However, a few chocolate cakes are made using one bowl- favorite devil's food, filigree devil's food and cocoa divinity. Is it possible the name derived from the chefs' description of the method of preparation rather than the booklet itself? Just in case, they're included below.

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FAVORITE DEVIL'S FOOD CAKE

1 3/4 cups sifted Softasilk cake flour
1 1/2 cups sugar
1 tsp. double-acting baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 cup high grade vegetable shortening, soft but not melted
1 cup milk, divided use
1 tsp. vanilla
1/3 to 1/2 cup (2 medium) unbeaten eggs
2 squares (1 oz. each) unsweetened chocolate, melted
1/4 tsp. red food coloring, if desired

Have all ingredients at room temperature. Preheat oven to 350 degrees F. Grease and flour two (8-inch) round layer cake pans or one (8 1/2-inch) square pan.

Sift dry ingredients, including sugar, into mixer bowl. Add shortening and 2/3 of 1 cup milk. Beat with electric mixer at slow to medium speed for 2 minutes. Scrape sides and bottom frequently. Add remaining milk and the rest of the ingredients and continue beating for 2 minutes more, scraping frequently. Pour into prepared pan(s).

Bake 35 minutes for round pans and 45 for the square pan or until cake tests done.

Adapted from source: Dormeyer Mixer Recipe Booklet, 1946

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FILIGREE DEVIL'S FOOD CAKE

1 1/2 cups sifted cake flour
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. cream of tartar
2/3 cup Spry (vegetable shortening)
1 cup milk, divided use
1 tsp. vanilla
2 eggs, unbeaten

Preheat oven to 350 degrees F. Grease 2 (8-inch) layer cake pans.

Sift flour, sugar, cocoa powder, baking soda, salt and cream of tartar in mixer bowl. Drop in spry. Add about 2/3 of milk, vanilla, and beat on low speed for 2 minutes; scrape bowl. Scrape beaters at end of each stage.

Add eggs and remaining milk and beat on low speed for 2 minutes. Pour into prepared pans.

Bake in moderate oven, 350 degrees F, for 30-40 minutes.

Source: Dormeyer Mixer Recipe Booklet, 1946

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COCOA DIVINITY CAKE

2 cup minus 2 tablespoons sifted cake flour
1 1/2 cups sugar
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
6 tablespoons unsweetened cocoa powder
2/3 cup shortening
1 cup buttermilk
1/3 to 1/2 cup unbeaten eggs (2 medium)
1/4 teaspoon red food coloring, if desired

Preheat oven to 350 degree F. Grease and floured 2 (8-inch) round cake pans.

Sift first 6 ingredients (flour through cocoa powder) and place in mixing bowl. Add shortening and buttermilk. Beat for 2 minutes at medium speed, scraping frequently.

Add eggs and food coloring and beat 2 minutes, scraping as needed. Pour into prepared pans.

Bake 30-35 minutes.

Source: Dormeyer Mixer Recipe Booklet, 1946